Yukon Gold Mashed Potatoes

4.92 from 57 votes

These Yukon Gold Mashed Potatoes take just five ingredients and come out creamy, never gummy. Perfect for a weeknight dinner or holiday meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

large stock pan (this one fits a ton of potatoes)
potato masher simple works well here!
ricer for the smoothest results
food mill

Ingredients

3 pounds Yukon Gold potatoes
¾ cup milk or cream + more as needed
3 tablespoons unsalted butter
½ teaspoon kosher salt + more to salt cooking water
½ cup sour cream full-fat or reduced fat, NOT fat-free sour cream

Instructions

Wash, peel, and cube potatoes into 1-inch cubes. Place the potatoes into a large stockpot, cover with cold tap water, and stir in 1 tablespoon of kosher salt.
Over high heat, bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer for 15-20 minutes, or until the potatoes are fork-tender (the chunks should fall apart easily when pierced with a fork).
Drain the potatoes in a large colander and then return them to the hot pan. Place over low heat and simmer until all the moisture has evaporated, about 1-2 minutes.
Mash the potatoes in the pan using a handheld potato masher until smooth. Alternatively, run them through a ricer or food mill for incredibly smooth results.
In a microwave-safe glass measuring cup, heat the milk and butter together in 30-second intervals, melting the butter and warming the milk. Alternatively, heat the milk and butter together in a small saucepan over low heat until the butter melts.
Slowly drizzle the warmed milk and butter into the mashed potatoes, folding together to combine.
Add the salt and sour cream to the potatoes, then gently fold together. Taste and adjust seasonings as needed. If you feel the potatoes are too thick, add more milk or cream, 1 tablespoon at a time, to thin. Serve with additional butter if desired.

Video

Notes

Potatoes: I prefer Yukon Gold potatoes for their natural buttery flavor and silky texture. But Russet potatoes work for this recipe. Avoid waxy red or white potatoes.

Milk/Cream: Use half-and-half, cream, whole milk, or low-fat milk. For rich, restaurant-style mashed potatoes, cream or half-and-half is best.

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes.

Hold Warm: Place potatoes in a large, heat-safe bowl over a pot of simmering water (a makeshift double boiler). Cover loosely and stir every so often. They will stay perfectly warm and creamy for up to 1 hour. Alternatively, transfer to a slow cooker and hold on keep warm for up to 4 hours, covered, stirring every 30 minutes or so.

Storage: Refrigerate leftover mashed potatoes in an airtight container for up to 4 days, or freeze in a freezer-safe bag for up to 2 months. Reheat defrosted mashed potatoes in a covered casserole dish at 350°F until warmed through, adding a splash of milk to bring back that creamy texture.

Nutrition